Thyme Gravy Chicken with Roasted Carrots and Cacio E Pepe Potatoes

Some dishes are timeless and this one is a true classic: tender chicken bathed in a fragrant thyme gravy, served alongside sweet roasted carrots and velvety mashed potatoes. But we’ve given it a little Italian twist-cacio e pepe potatoes, meaning cheese and black pepper. The result is a comforting, elegant meal that feels both familiar and exciting.

This recipe is naturally gluten-free and comes together in about 45 minutes. The chicken stays juicy thanks to a quick pan-sear and a luscious pan sauce, while the potatoes get a creamy, cheesy upgrade. Perfect for a weeknight dinner or a special occasion.

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Ingredients

4 unit CarrotsView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

24 ounce Russet PotatoView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

0.5 cup MilkView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Peel carrots and slice diagonally into ½-inch pieces. Toss on a baking sheet with a drizzle of olive oil, salt and pepper. Roast until tender, about 25 minutes, flipping halfway.
2. Meanwhile, mince 2 garlic cloves; smash another clove with the back of a knife (reserve remaining clove for another use). Chop parsley leaves. Peel potatoes and cut into ¾-inch cubes. Place in a medium pot, cover with water by 1 inch and add a pinch of salt.
3. Bring potatoes to a boil, then reduce heat and simmer until fork-tender, 10-12 minutes. Drain. While potatoes cook, heat a large drizzle of olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper. Cook until browned and nearly cooked through, 4-5 minutes per side.
4. Add 2 tablespoons butter, smashed garlic and thyme sprigs to the skillet. Once butter melts, tilt the pan and spoon the butter over the chicken for 30 seconds. Stir in demi-glace and ½ cup water; increase heat to high. Let bubble until thickened, 2-3 minutes, spooning sauce over chicken. Remove chicken and set aside to rest.
5. In the pot used for potatoes, melt 2 tablespoons butter with minced garlic over low heat until fragrant, about 90 seconds. Return potatoes to pot, add ½ cup milk and mash until smooth. Stir in Parmesan cheese. Season with salt and pepper. Add more milk if needed for creaminess.
6. Divide mashed potatoes and roasted carrots among plates. Slice chicken and arrange on top. Discard thyme sprigs and smashed garlic from the skillet. Drizzle remaining sauce over chicken. If sauce is too thick, stir in a splash of water. Garnish with chopped parsley.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed-thighs may take a few minutes longer.

What can I substitute for chicken demi-glace?

You can use 1 cup of chicken broth simmered until reduced by half or a teaspoon of better than bouillon mixed with ½ cup water.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just double-check that your demi-glace is certified gluten-free if needed.